This was terrific. I would suggest listening to everyone's suggestion about using three kernels and waiting for them to pop in the oil to know that you have reached optimal cooking temperature. As is, the recipe is terrific--though I added a bit of salt. Out of eight times, I only successfully made the popcorn twice. I only use a standard cooking pot. Each time the popcorn failed, a big mess was made with smoke everywhere and sticky, black, and rank popcorn. However, my suggestion is to use a wooden spoon directly after emptying the popcorn and sugar into the pot and keep stirring until it starts to pop. After that, shake the pot and hold the lid up a bit so that the air can enter. Popcorn won't pop without air due to the pressure within. But, with all the effort, it's very much worth it; it is absolutely delicious. I much prefer kettle corn to butter popcorn; it's just so nostalgic.
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This was terrific. I would suggest listening to everyone's suggestion about using three...